Green Tomato and Chilli Chutney Recipe

I love green tomato chutney and the thought of popping open a jar of my green tomato and chilli chutney on Boxing Day to go with cold meats for me is what Christmas is all about - yes I am already planning Christmas!

I like my green tomato chutney to have a bit of a kick so I like to make it with chillies. This recipe has a real depth of flavour as I use cooking apples from the orchard to give it that lovely thick texture.

I have to say my measurements are never exact but as I guide I use:

400g cooking apple as diced

600 g white onions diced

1.6 kg green tomatoes cubed

3-4 garlic cloves crushed

1-4 chilis depending on how hot you want it and of could the strength of the chillis

250ml red wine vinegar

250 ml malt vinegar

Approx 2 ½ cm of fresh ginger finely grated

400g soft brown sugar

This could not be more simple, put everything in a heavy based pan and bring to the boil. Once boiling turn down to a simmer and leave to simmer for one to two hours, until a good firm chutney consistency.

Spoon into freshly sterilized jars while still hot and seal.

Now the difficult bit, leave for at least 3 weeks for the flavours to mature before opening! I always taste test mine with some fresh bread and blue cheese. Well somebody has to do the job.

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